These cute little cupcakes are fun to make and eat. Frost them and then let your kids decorate them with blueberries and raspberries.
Prep Time: 0 hour, 15 minutes
Cook Time: 0 hour, 20 minutes
Ingredients:
- 1 (18-ounce) package white cake mix
- 1 cup sour cream
- 1/3 cup water
- 4 egg whites
- 1/3 cup vegetable oil
- 2 (16-ounce) cans white ready-to-spread frosting
- Fresh raspberries
- Fresh blueberries
Preparation:
Preheat oven to 350 degrees F. Line 24 cupcake tins with paper liners and set aside.
In large bowl, combine cupcake mix, sour cream, water, egg whites, and vegetable oil. Mix until combined, then beat 2 minutes on medium speed. Divide evenly among prepared cupcake tins.
Bake for 18-23 minutes or until cupcakes spring back when lightly touched with finger. Remove from tins and cool completely on wire racks. Frost when cool with the frosting and decorate with blueberries and raspberries.
Tip: If the raspberries are too big, cut them in half through the middle and just use the top half of each raspberry to decorate. Eat the bottoms, of course!
